Chips

Ingredients

Method

Heat the oil in a deep fryer to about 180°C/350°F/Gas Mark 4. If you want buffalo chips, then keep the skins on the potatoes and just scrub them very well. Otherwise peel the potatoes.

Cut the potatoes into skinny or fat chips – just remember they should be consistent in size. Make sure the raw chips are completely dry before they go into the deep fryer and don’t cook too many at a time.

Drop them into the deep fryer and cook until they are just soft, then drain.

When you’re ready to eat the chips, increase the heat to 190°C/375°F/Gas Mark 5. Put the chips back in and cook until golden and crisp. Sprinkle with salt and serve straight away.

Cooking them twice, like I do here gives you a really good, crisp chip. If for any reason you do have to keep the chips warm in the oven for a few minutes, made sure that you don’t cover them, as they’ll go soggy if you do.